Sprinkle 1 c. Almonds into bottom of a well-greased and floured 10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. Are moistened. Increase speed to md, and beat 4 min. Stir in remaining 1/2 c. Almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. Or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely. Combine sugar, 1/4 c. Water, and butter in a sm. Saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. Amaretto and 1/2 ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb in cake. Yield: one 10-inch cake.